Unfortunately, even if you felt safe in the middle of a pandemic, you can no longer visit the famous Faviken restaurant. Chef Magnus Nilsson decided last year to close the restaurant in a remote northern corner of Sweden after more than a decade of success, or “4015 days from start to finish,” as the subtitle of Nilsson’s new book explains.
A new book called Faviken is a snapshot of the recipes, innovations and unique thinking behind Nilsson’s culinary experiment, which drew keen visitors from around the world.
The breakfast in the restaurant was, as can be seen here, a mixture of well-known delicacies – bread, butter, hard cheese, jam – as well as pot trout and just fermented yoghurt that were still warm.
“People often sat for quite a while, usually longer than planned,” recalls Nilsson, “and we often had to remind them of the departure time in order to catch their flight.”
Faviken: 4015 Days, Beginning to End, by Magnus Nilsson, will be released on November 5th by Phaidon at a price of £ 45. Photograph Erik Olsson